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Leader's Polish Cottage Rye

Leader's Polish Cottage Rye

Last bread for the day - Polish Cottage Rye from Leader's "Local Breads." This is another of my personal favorites. Today, I made it with a rye sour fed with whole rye rather than the white rye Leader calls for. I like it both ways.

I'm not sure to which "other rye breads" you wish me to compare the Polish Cottage Rye. I'll give you a few of it's pertinent characteristics and hope I answer you question.

1. All the rye flour is in the form of rye sour (It's all pre-fermented).

2. It is a high-hydration dough, so your characterization of it as a "rustic bread" is accurate. It ends up more like a French country bread than a German rye. The combination of high-hydration, strong wheat flour and full gluten development result in a much lighter bread with a more open crumb than you might expect.

Mix 13 to 14 minutes on speed 4--dough doesn't come together until at least 13 minutes and you think it never will. Very slack and sticky, but that's how you get the big holes. Flour banneton very well with rye flour.

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